I have been in love with the Nothing Bunt Cake’s White Chocolate Raspberry since the first bite…but I was NOT in love with the prices, nor their store hours….AND the presentation left something to be desired with all the gorgeous barrel cakes I was wanting to make. I not only want memorable taste, but a memorable, stylish…GORGEOUS cake! This is WHY I started my trial-and-error search for my perfected copy cat recipe…and then I upgraded to Razzleberry after I used a Black Berry filling in my sealing reception wedding cake. SO amazing…and the color I get from this Razleberry mix when I used it to decorate my Perfect Ratio Dreamy Cream Cheese Frosting was also out of this world. It was a home run on all accounts!!!

 

I was first on my mission for upgraded box cake recipes back in 2013 when I dove in the deep end to make my own wedding cake, pictured to the right. I decided I was not interested in full on, from scratch cakes, because let’s face it, the dry ingredients are already in the perfect ratios, and you can often get box cake mixes on sale. I learned a ton since this cake, but don’t let the flaws like the bulging fool you; this cake tasted so good and I had sooo many compliments. I will post this recipe on a future post as well. I still think this is a beautiful cake, and my talented friend Marissa added the orchids in this ombre design so I could actually get ready for my own reception!

Now, my mom may be floored that her “pure-est” from childhood has given way to a “BOX” mix; you see I was OBSESSED with making stuff from scratch growing up, and it was such a big deal to me I ended up making a lot of dinners and my mom called me the “pure-est” because of this obsession. I’m sure she didn’t mind the help cooking, but I KNOW we butt heads quite a bit because I was, and still am, very independent, strong-willed, and not easily intimidated. So I made my own 5 tier wedding cake, and I had never made a cake more than one tier before. When I say I dive in the deep end and learn to swim or sink right away, I mean it. Remember I’m the “pure-est,” which mostly translates to independent and strong-willed and not much fear of “failure” and only want the highest quality of whatever I do. On a side note, there really is no such thing as “failure,” but rather learning experiences which I feel so strongly about that I plan to devote an entire post on that and redefining what “failure” really is.

I cannot recall where I first learned this box cake mix hack, but it because forever ingrained in my noggin every since my wedding cake in 2013. I added 1-2 more eggs than the box directions indicated, replaced the oil with 1/2 cup melted butter, added a box of instant pudding, and replaced the liquid with 1 c milk. Voila, instant upgrade and you would never know it was NOT completely from scratch. I have modified all my cakes using this base since. In fact, now I DETEST the airy, oily, almost non-existent texture you get from making a box cake from the original instructions…not to mention the lack of food-gasmic taste the basic box instructions yields. Never again! Never looked back since. NEVER made a box cake according the the box directions since.

The step that led to the apex of my recipe trial-and-error journey was the first time I made a bunt cake recipe that used sour cream. I made it for a pot-luck at a Real Estate Investment course my husband and I were taking. I got so many compliments. One of the coaches raved about it and would always ask when I was going to bring it again.  The next time I made my “doctored-up” box cake, I added sour cream, and it was a home run! The moistness on top of the amped up flavor and texture I already loved made this my new go-to box cake upgrade. Oh my oh my, if you have not tried this, you NEED to…AND you will never look back. It is that good.

Now where in the world did the Razzleberry come from? This is the most recent upgrade to this recipe, and there are three main contributors.

1) When my husband and I finally were ready to get sealed, which is the spiritual marriage ordinance in my faith and frankly it is more valuable to me than any civil ceremony could ever be (message me if you would like to know more), I knew I was going to make my cake for the reception again…then oscillated between doing what I did the first time, or once again diving in the deep end to upgrade the cake. I am sure you are getting the sense that there is no way I settled for what I did before, and definitely chose to further customize and upgrade my cake.  This customization also extended to the gum paste flowers I made which were stunning; I will definitely dedicate a post to that as well. Check out the pic below of my stunning cake I made below! I am so in love with it!

2) Once I decided I was not going with the same cake from our wedding reception, which was in So Cal–the sealing reception took place in Las Vegas where my husband is from so I justified a whole reception with the full nine-yards because we never had one for his side in his neck of the woods–I knew I wanted to coordinate the fruit filling with the deep magenta I had paired with the black and white and lime green accents for the colors in all the decorations I was reusing from the first reception; I was going for a Glam Retro Hollywood feel.  I started with the idea of a raspberry filling, but I just couldn’t commit because the last time I made my White Chocolate Raspberry Bunt Cake, the color was not the deep magenta color that I was going for to coordinate with bridesmaid dresses, flower girls dresses, chair sashes I sewed–foreshadowing another post…you are just getting to know me so well by now!! (((air kisses))) LOVE you! Yes, back to where the Razzleberry cake from. Because the sealing reception was late summer/early fall, there were gobs and gobs of gorgeous blackberries, and it hit me! Use a blackberry fruit filling! SO I did, and the color was magnificent. Check out the picture below.

Finally number 3) When I went to make a friend’s birthday cake, along with 3 Valentine’s cakes earlier this February, I didn’t have time to go to the store for only blackberries, but I did have a bag of organic frozen blueberries, blackberries, and raspberries I ended up using for the fruit filling, and it totally added another dimension of flavor I had not used before…and LOVED it!  Hence the White Chocolate Razzleberry Cake was born!

Prepping your pans and my Quick-Release Cake Pan Prep Mx.

Now let’s talk prepping your cake pans before we get to the recipe. I cannot stress how vital this is…vital to NOT losing all your time, effort, and gorgeous, high quality ingredients to a mass of torn cake because a good chunk of it is sticking to the pan. SO NOT PRETTY AND SO AGGRAVATING! Growing up, it was the “grease and flour” step of making a cake. Now I just keep a pre-made mix of flour, lard, and oil in a 1:1:1 ratio to make my Quick-Release Cake Prep Mix (yes, yes it’s long winded, but that’s Bloomy’s Dictionary sometimes). It is important to use a vegetable oil, or any oil that has a high smoke temperature. Olive oils have a lower smoke temperature which means it will start to smoke or burn at lower temperatures than other oils; since you are baking cakes at high temperatures, you do not want smoke ruining the high quality flavors you worked so hard to put in your cakes. I will keep a mix of 1 c. flour, 1 c. oil, and 1 c. lard in an airtight container in my refrigerator. Being it works in this ratio, you can use the same measurements of all three ingredients in any amount. There have been times I have been in a pinch, and needed to whip up 1/2 cup or 1/3 cup mixes of this if I am out of my pre-made mix in the fridge. You will prep your cake pans and bunt cake pans with this mix. Or use the traditional grease and flour method to prep your pans before you add any batter, however, if you take my word for it, this old-school method is a lot more time consuming and can be a lot messier! I use a baster to slater on my Quick-Release Cake Prep Mix; BUT you don’t want it pooling or gobbing on your pan. A nice even coat is sufficient. I also ALWAYS use parchment paper on the bottom of my pans, and for time sake I prefer the precut ones. I will use my quick geometry teacher skillz and can cut out a free-handed circle of any size pretty quickly by folding a section of parchment paper into quarters, and then eighths, and again if not too thick, and essentially cut half the length of my circle pan (half the diameter, or half the radius for y’all who remember your geometry).

Marbling You Cake Layers

If you want to marble your cake with the fruit filling: 1) use half the batter, 2) dollop 2-4 T of fruit filling in 3-5 spoonful drops, 3) use a butter knife to swirl, but not fully mix the fruit filling, 4) add the remaining batter and repeat dollops of fruit filling and swirls with a butter knife half way down, and 5) level your batter in the pan (knock the cake pan on the counter top to get rid of air bubbles) before baking.

*For a 3″ layer in a 6″ round pan, use 3 cups of batter, and bake for 35-40 min.

*For a 2″ layer in a 6″ round pan, use 2 1/4 cups batter, and bake for 28-36 min.

*For a 3″ layer in a 8″ round pan, use 5 cups of batter, and bake for 35-40 min.

*For a 2″ layer in a 8″ round pan, use 4 cups batter, and bake for 28-36 min.

*For a bunt cake, use the number of cups your bunt cake pan is sized by. If you overfill your bunt cake pan, it will overflow in the oven and create a huge mess to clean up…and ani’t no one got time for that! Don’t forget to grease and flour your bunt cake pan.

To build this barrel layer cake, I used 3-2″ thick 6″ layers of marbled White Chocolate Razzleberry Cake. I filled the cake with my Perfect Ratio Dreamy Cream Cheese Buttercream Frosting (gourmet flavor cream cheese frosting stable enough to fill, frost, and pipe beautiful cakes), and the Razzleberry Filling (recipe below) using a buttercream dam to prevent bleeding and bludging. I also used gold sparkle powder, limited edition Valentine’s sprinkles from Sweetapolia, these gold metallic rod sprinkles, Lindt White Chocolate truffles, and gold lustre dust to color the “Happy Birthday” and piped accents. I used this tip to pipe the 5 dollops on top. 

In fact, I cannot tell you how fun it was to parade this cake (well, there was no other way to describe carrying this cake in a restaurant, trust me) through The Cheesecake Factory! I mean getting all the ooooh’s, and aaaah’s, and compliments, and all eyes on this cake that I did at THE CHEESECAKE FACTORY is a feat in itself! AND they didn’t even get the privilege to taste this masterpiece! I assure you, it tastes as good as it looks, if not better! I mean look at the gorgeous birthday girl’s reaction to the cake! A gorgeous cake for a gorgeous momma!

White Chocolate Razzleberry Cake

Nothing Bunt Cake…I don’t think so. This is White Chocolate Raspberry done right…aka White Chocolate Razzleberry Cake! Love those well-known bunt cakes but not the price? Or wished they looked more elegant? This recipe not only taste BETTER than those bunt cakes, but you can CUSTOM design your own masterpiece with a few simple steps. You are not limited to making this cake in a bunt cake pan, but have the flexibility to do so if you would like.  Check out the Perfect Ratio Cream Cheese Buttercream Recipe that is easy to decorate with AND tastes amazing with this cake. NOTE: I always use wet (but wrung out) cake baking straps on all my pans, and I wrap up the baked and cooled cake layers I am not immediately using in plastic wrap, and freeze for up to 3 weeks. Freezing cakes like this keeps them moist when thawed and ready to use.

1 white box cake mix

4 eggs

1 package white chocolate instant pudding

1/2 c sour cream

 

1 c milk

1/2 c melted butter

1 to 1 1/2 c white chocolate chips, optional

3/4 to 1 c Razzleberry Fruit Filling, recipe follows

1) Pre-heat the over to 325 degrees F; bake your cakes low and slow (may need to add to baking times–use a toothpick or cake tester to see if done in the middle). 

2) Prepare your layer cake pans AND bunt cake with my Quick-Release Cake Prep Mix(see recipe in post) mix or grease your pan with lard (or butter) and dust with flour, and a parchment liner on the bottom(optional but i do not risk all my efforts to possibly having the cake stick to the pan).  **Even if you have a non-stick pan, it is worth greasing your pans with lard/butter and dusting with flour, or just having a batch of the Quick-Release Cake Prep Mix (see recipe in post).

3) Mix all the ingredients except the white chocolate chips and fruit filling in a stand mixer, or a large bowl and hand mixer until smooth. It will be thick. Do not over mix

4) Stir in the white chocolate chips and mix by hand with a spatula or spoon. 

5) Divide your batter between your prepared cake pans. If you want to marble your cake with the fruit filling: A) use half the batter, B) dollop 2-4 T of fruit filling in 3-5 spoonful drops, C) use a butter knife to swirl, but not fully mix the fruit filling, D) add the remaining batter and repeat dollops of fruit filling and swirls with a butter knife half way down, and E) level your batter in the pan (knock the cake pan on the counter top to get rid of air bubbles) before baking. 

*For a 3″ layer in a 6″ round pan, use 3 cups of batter, and bake for 35-40 min.

*For a 2″ layer in a 6″ round pan, use 2 1/4 cups batter, and bake for 28-36 min.

*For a 3″ layer in a 8″ round pan, use 5 cups of batter, and bake for 35-40 min.

*For a 2″ layer in a 8″ round pan, use 4 cups batter, and bake for 28-36 min.

*For a bunt cake, use the number of cups your bunt cake pan is sized by. If you overfill your bunt cake pan, it will overflow in the oven and create a huge mess to clean up…and ani’t no one got time for that! Don’t forget to grease and flour your bunt cake pan. 

NOTE: The picture below left shows my dollops of fruit filling before I take a butter knife and swirl to get the marble effect with the cake layers. The pic below right shows what my marbled batter looks like before I put it in the oven. 

BAKING TIP: If you are baking 3″ layers with an 8″ pan or larger, use a metal rose piping pin inverted in the middle of the pan to get heat and bake the center of the cake evenly with the outside; or use a baking core. I do this with 2″ layers for pan 10″ or larger as well. 

 

 

Razzleberry Fruit Filling

3 c fresh or frozen mix of blueberries, raspberries, and blackberries 

1/2 c lemon juice

 

1 c sugar

4 T corn starch, mixed in 1 c cold water

 

1) Add all the ingredients except the corn starch & water mix in a sauce pan on med heat. 
2) Mash all the berries, sugar, and lemon juice with a potato masher. As the mix heats up and starts to boil, the berries will give off more of their juices and the sugar will dissolve. 
3) After the mix has had a chance to heat through, the berries give off their juices, and the sugar is dissolved, pour the mix into a blender. Blend until smooth and even. 
4) Strain the juice back into the rinsed pan through a metal sieve using a metal spoon to circulate the seeds to get all the juice through. Discard the seeds.
5) Bring the seedless berry mix to a boil.
6) Add the corn starch and water mix, and let boil stirring constantly until thickened.
7) Let the fruit filling cool before adding to an airtight dish to chill in the refrigerator. DO not use to fill cakes or to add to frostings until completely chilled. 
8) To fill a cake: frost the bottom layer with an even coating of frosting, pipe a frosting “dam” around the boarder of the frosted cake, then dollop a general tablespoon or two depending on the layer size, and spread evenly to the dam before topping with another layer of cake; and repeat until the top layer.

Note: Let’s get real. I love to cook once and use multiple times. This recipe is modified from using a full 48 oz. bag of organic mixed berries consisting of blueberries, raspberries, and blackberries from my local bulk store. 

Quick-Release Cake Prep Mix

In a 1:1:1 ratio, mix flour, lard or shortening, and vegetable oil. Mix until evenly incorporated, and store in an airtight container in the refrigerator. For example, I use 1 cup of each ingredient to mix up and have on hand to prepare all my cake pans before adding batter, and then baking. Cakes will come out clean and easily, with no sticking. I coat my pans with this mix using a silicone baster brush. I also add a cut parchment paper to the bottom of any flat bottomed cake pan I use.

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